Black rice is quite new to me, I know its been around for ages, but I have never actually got around to cooking with it. I picked myself up a packet from the local health food shop and tossed around ideas. Mushroom & basil black rice risotto is what I came up with. I have to say it was fantastic. Nutty, rich and full flavour.
I would highly recommended to use black rice over original risotto rice. Known to many as “the healthiest rice in the world”. Its deep purple colour contains the same that give blueberries their “purple” colour. The secret my friends, is the natural antioxidant “anthocyanin”, this little chap is known to help fight heart disease, cancer and aid inflamed joints and muscles. A winning lunch or supper after a workout or just one to warm up your friday. The beauty of this recipe is you throw it all together then leave it for an hour to cook, whilst you can carry on with whatever you were doing.
Cooking time: 1hr
1 Cup Black Rice
2 Tsp Stock Powder
1.5 Cups Water
1 Cup White Wine
10 Button Mushrooms, finely sliced
2 Garlic Cloves, crushed
1 Red Onion, finely chopped
Handful Fresh Basil Leaves
Handful Baby Spinach
1/2 Cup Grated Parmesan
Sea Salt & Pepper
1. Grab a large non stick frying pan. Add a good glug of olive oil. Add onion and garlic and fry until soft. Add mushrooms and fry for a further 5 minutes.
2. They add rice and stock powder. Cook for 30 seconds before adding wine and water.
3. Make sure all ingredients are well mixed up and then bring heat back down to medium and leave to simmer for 50minutes to an hour, whilst stirring occasionally.
4. Taste the rice after an hour and it should be al-dente (still a little crunch) Serve on a bed of fresh baby spinach, a large handful of basil and finely grated parmesan, salt & pepper…oh & a large glass of white wine!
n.b: don’t be alarmed with the deep purple almost burgundy colour it goes. This is meant to happen!!